Butternut Squash and Lentil Soup

I’ve been making this soup lately and my family eats it all up and asks for more!  It’s hearty and healthy so you can feel good making this for your family.  This soup is loaded with heart healthy vegetables and tons of plant based protein and fiber. 



1 butternut squash peeled, seeded, and chopped into 1 inch cubes

2 yellow onion chopped

1 stalk of celery chopped fine

1 red bell pepper chopped fine

1 bag of spinach chopped fine

3 carrots, peeled and chopped fine

3-4 cloves of garlic chopped

1 bunch of parsley chopped

1 cup of red lentils from TJ’s

1 cup of split peas from TJ’s

1 tablespoon of coconut oil

1 carton of low sodium vegetable broth – 4 cups

2 cups of water

sea salt and cracked pepper to taste

1 tablespoon of oregano

Prepare vegetables ahead of time on a large chopping board so everything is ready to go.  Heat up large stock pot and add coconut oil to bottom of pot and melt.  Add in all vegetables and saute for a few minutes.  Add lentils, broth, and water and bring to a boil.  Put lid on and lower heat to a slow simmer for about 30 minutes.  Check and stir and simmer for another 20 minutes.  Use emulsifier to blend soup to make it thick and hearty.  Taste and adjust seasonings as needed.  Enjoy!